Makes 8 | Prep: 15 minutes | Cook: 20 minutes

3 PersonalPoints per pizza

GF, VEG, NF

Ingredients: 
  • 200g cauliflower, cut into florets 
  • 1 egg, lightly beaten 
  • 30g grated Swiss cheese
  • 2 tbs pizza sauce
  • 2 tsp dried oregano 
  • 2 x cup mushrooms, sliced 
  • 8 x cherry bocconcini cheese 
  • 4 cherry tomatoes, quartered 
  • Baby rocket leaves, to serve

Instructions:

  1. Preheat oven to 200°C. 
  2. Process cauliflower in a food processor until a coarse rice texture forms. Wrap cauliflower tightly in a clean tea towel and squeeze hard to remove excess moisture. Transfer to a medium bowl. Add egg and Swiss cheese and stir to combine. Season with pepper. Place 8 WW silicone tart moulds onto a baking tray. Divide mixture evenly among moulds. Use the base of a glass to press mixture firmly into moulds. Place tarts onto a baking tray and bake for 10-12 minutes, until lightly browned. 
  3. Brush each pizza base base with pizza sauce, sprinkle over oregano and top evenly with mushrooms and bocconcini. Bake for a further 8 minutes, or until bocconcini is melted. 
  4. Gently turn cauliflower bases out of cases. Top pizzas with cherry tomatoes and rocket to serve.

Cook’s tip: To save on prep time, buy cauliflower rice from the fresh produce section in major supermarkets.